The easiest weeknight meal with a homemade cream sauce that tastes a million times better than store-bought!
5 stars (7 ratings)
Ingredients
8ouncesfettuccine
2tablespoonsunsalted butter
2clovesgarlic, minced
2tablespoonsall-purpose flour
1 ½cupsmilk, or more, as needed
½teaspoondried thyme
½teaspoondried oregano
¼cuphalf and half*
¼cupfreshly grated Parmesan cheese
Kosher salt and freshly ground black pepper, to taste
2tablespoonschopped fresh parsley leaves
For the shrimp
1poundmedium shrimp, peeled and deveined
2tablespoonsolive oil
2clovesgarlic, minced
2teaspoonscajun seasoning
Kosher salt and freshly ground black pepper, to taste
Instructions
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Place shrimp in a single layer onto the prepared baking sheet. Add olive oil, garlic and cajun seasoning; season with salt and pepper, to taste. Gently toss to combine.
Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes; set aside.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Melt butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
Gradually whisk in milk, thyme and oregano. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
Stir in pasta and gently toss to combine.
Serve immediately with cajun shrimp, garnished with parsley, if desired.
Notes
*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.